Instructions: In a medium bowl sift together the flour and baking powder. Stir together the flour and baking powder. Stir in the barley.

In a small bowl whisk together the milk, banana, egg whites and maple syrup.

Pour the milk mixture into flour. Combine quickly; dont over-mix.

Heat a well-seasoned cast-iron skillet or non-stick frying pan over medium-high heat. Add half the oil. spoon in 1/4 C of the batter for each pancake. Cook until bubbles form on top of each. Then flip and cook the other side.

Repeat with remaining oil and batter. Serve immediately.

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